Free-run juice was dispatched straight to a Caucasian/Persian oak barrique barrel. Wild fermentation occurred over ten days and the wine was allowed to rest on lees for 3 months before racking and returned to barrel to complete a year of maturation. The result is nutty, orange citrus and butterscotch. Minimally fined and filtered this wine was nurtured not made. Only 25 cases of this release were produced. Drink now until 2029.
Best enjoyed: Pair with washed-rind soft cheeses or flavoursome chicken, pork, or fish dishes. It's best served between 15 and 18 degrees with non-chardonnay haters!
